Dip - Sunshine Spread

By BlueSchmoo

Pseudo Hummus also try her Edamame Hummus http://ohsheglows.com/2012/12/12/edamame-hummus/

or

http://www.keyingredient.com/recipes/310031295/dip-edamame-hummus/

Ingredients

• 3/4 cup uncooked yellow split peas
• 1 large garlic clove
• 3 tbsp tahini
• 4-5 tbsp fresh lemon juice, to taste
• 1/2 cup water, or as much as needed to thin out
• 2 tsp extra virgin olive oil
• 3/4 tsp fine grain sea salt (or to taste)
• 1 tsp white vinegar (optional)

Details

Servings 1
Adapted from ohsheglows.com

Preparation

Step 1

1. Drain and rinse the split peas and add to a medium pot along with 2.5 cups water. Bring to a low boil and reduce heat to medium-low. Simmer uncovered for about 30-40 minutes (it took me 35 mins) until the peas are tender and the water is all absorbed.

2. Drop a garlic clove into the processor and mince. Add the rest of the ingredients (to taste), along with the cooked split peas, and process until smooth. Scrape down the side of the bowl as needed. I like to let the processor run for a good 2 minutes to get it as smooth as possible.

3. Chill in the fridge for a few hours to allow the flavours to develop. This dip will firm up in the fridge so you can just enjoy as is or pop it back into the processor with a bit more oil to smooth it out.